Zucchini Egg and Cheese Casserole Recipe

4.5 1 2
Publisher Photo

Zucchini Egg and Cheese Casserole Recipe

Read Reviews
4.5 1 2
Publisher Photo
Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 5 medium zucchini (about 2 pounds), diced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 4 eggs, lightly beaten
  • 1 can (4 ounces) chopped green chilies
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting. Yield: 12-16 servings.
Originally published as Cheesy Zucchini Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p126

Nutritional Facts

3/4 cup: 163 calories, 11g fat (7g saturated fat), 83mg cholesterol, 461mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.

  • 5 medium zucchini (about 2 pounds), diced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 4 eggs, lightly beaten
  • 1 can (4 ounces) chopped green chilies
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted
  1. In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
  2. Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting. Yield: 12-16 servings.
Originally published as Cheesy Zucchini Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p126

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZucchini Egg and Cheese Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
elaineae User ID: 3082225 64073
Reviewed Jul. 29, 2014

"I skipped the bread crumbs and butter topping and it was very good."

Loading Image